A new twist on coffee cake that turns into a Summer delight.
- ¾ cup butter, softened
- 2-1/2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1½ teaspoon cinnamon
- 2 eggs
- 1 cup heavy whipping cream
- ½ tsp salt
- 2-1/4 tsp baking powder
- 4 cups pitted red cherries
- ½ teaspoon lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 Tablespoon butter, melted
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¾ cup powdered sugar
- 3-5 Tablespoons heavy whipping cream
In a medium bowl, combine flour, brown sugar and cinnamon.
Using a fork or pastry blender, cut softened butter into the flour mixture (will
be crumbly). Reserve one cup of this mixture to save for topping.
Mix eggs and cream. Slowly add to the flour mixture and blend until well incorporated. Add salt and baking powder and mix until smooth.
Pour batter into greased springform pan.
Meanwhile, place cherries and lemon juice into a saucepan over medium heat. Cover and heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
In a small bowl, whisk granulated sugar with cornstarch; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling is thick and bubbly, about 2 minutes; remove from heat.
Pour cherry pie filling over batter in the springform pan.
Top pie filling with the 1 cup of reserved flour mixture, spreading evenly to cover.
Bake for 55 minutes or until brown and toothpick in the center comes out clean.
Allow to cool for 5 minutes then remove cake from the springform.
For the Icing:
Mix together melted butter and vanilla. Slowly stir in powdered sugar and cinnamon. Add 3 tablespoons of heavy whipping cream. Stir until creamy and smooth. Add more cream 1 tablespoon at a time until desired consistency. Drizzle over coffee cake and serve. Enjoy!